Caribou mincemeat pie

 
                           Caribou Mincemeat Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Game                             Pies
                 Jw
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Apple cider
    1       c            Raisins
      1/2   c            Dried currants
    1 1/2   c            Apples -- peeled and chopped
      1/4   lb           Ground caribou meat
    1       t            Ground cinnamon
    1       t            Ground cloves
    1       t            Ground ginger
      1/2   ts           Ground nutmeg
      1/4   ts           Ground allspice
      1/4   c            Brandy or dark rum
    1                    Pastry recipe
 
   In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover
   and
   heat to boiling over high heat. Reduce heat to low and simmer 30 minutes,
   stirring occasionally. Add apples, caribou, cinnamon, cloves, ginger, salt,
   nutmeg, and allspice. Simmer 2 hours longer. Add water as necessary to keep
   mincemeat from sticking to saucepan. Cool mincemeat to room temperature,
   add
   the liquor and let sit at least overnight before making pies.
   
   Mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned
   or
   frozen. If frozen, thaw mincemeat before making pie.
   
   Prepare pastry and refrigerate until ready to use-at least 30 minutes.
   Heat oven
   to 350'F. Divide pastry; roll out bottom crust and roll out and cut strips
   for
   a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place
   pastry strips one at a time across mincemeat to create a woven  grid. Lift
   edge
   of bottom crust over ends of strips. Pinch together and flute edge. Bake
   pie 50
   to 55 minutes or until crust is lightly browned and filling bubbles. Cool
   10
   minutes on wire rack before cutting.
   
   Serve with a scoop of vanilla ice cream on the side.
  
 
 
                    - - - - - - - - - - - - - - - - - -